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Get light with tofu noodles

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Among my New Year’s resolutions was to cook more meatless meals throughout the week. It’s been fun to dig a little deeper into the shelves of my local natural foods store (find a natural foods market near you with Sustainable Table’s Eat Well Guide here), discovering foods I didn’t know about. Tofu and I have been friends for years, but I was surprised to discover these tofu shirataki noodles by House Foods America in the refrigerated case.

I’m not exaggerating when I say that the nutritional information on these slippery strands is astounding: 40 calories in a bag (with a bag being two servings), 2 grams of protein, 4 grams of fiber, and 1 gram of fat. Not exactly packed with protein, but a significantly lighter alternative to pasta.

I pulled together a simple Asian-inspired soup with some other ingredients I picked up, including snap peas and Beech mushrooms. The noodles were indistinguishable from ramen, and picked up the flavor of the soy- and fish-sauce infused broth. Very satisfying.

Next time, I plan to try them with a red sauce, to see how close to pasta they really are. But I have a feeling the neutral taste and texture will make these shirataki noodles a new staple in my house.

Have any of you used these shirataki noodles? Any good recipe ideas?


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